Instructions

Finely chop the spring onions. Keep aside.

Add all the dry ingredients in a large mixing bowl. Then add in the coconut milk and aquafaba and start whisking until a thick batter is obtained. Keep whisking vigorously to remove all the lumps and also to activate the aquafaba. Add the water to thin out the batter. The batter should be of a pouring or runny consistency.

If you are not sure you can break all the lumps away, simply place all the ingredients in a blender (except for the chopped spring onions) and process until well mixed, or pass the batter through a fine sieve.

Then add in the spring onions and mix well to incorporate evenly.

Heat a crepe pan or cast iron griddle on medium-high temperature. Brush the pan with a thin layer of oil using a paper towel or a clean piece of cotton cloth.

Once pan is hot (with the first light fumes starting to appear), ladle the batter onto it. Using the back of the spoon, swirl it around into a circular motion to spread it out thinly and evenly. Alternatively, if you have a light pan, you can pick it up and tilt the pan to swirl the batter around into a circular shape.

Allow the crepe to cook for about 30 seconds on one side, then slide a thin spatula underneath around the edges. The spatula should be able to easily glide under the crepe. If it doesn’t, wait a few more seconds. Then flip the crepe and cook for another 30 seconds on the other side.

Remove from the pan and place on a plate. Repeat for the rest of the batter.

Serve warm with a refreshing coriander chutney.

Video

Notes

**If using canned coconut milk, use ¾ cup coconut milk + ¾ cup water. Canned coconut milk is too creamy for this recipe and may make the crepes pasty.

If you want to substitute the coconut milk with another non-dairy milk (like soy or oat milk), I suggest adding 1 tablespoon of either vegetable, olive or coconut oil in the batter mix.

***Aquafaba is the liquid that comes from a can of beans/chickpeas or the liquid in which beans have been boiling from dried.